Ingredients
Cookie base
- 220 grams (7.8 ounces) shortbread cookies
- 110 grams (3.9 ounces) butter
Cheesecake
- 450 grams (15.9 ounces) cream cheese
- 90 grams (3.2 ounces) sugar
- 2 large eggs
- 90 grams (3.2 ounces) raspberry puree
- 90 grams (3.2 ounces) cream (33%)
- 15 grams (0.53 ounces) cornstarch
Equipment
- Blender
Essential for grinding the cookies into fine crumbs. Make sure it's dry to prevent the crumbs from clumping.
- Mixer
A stand mixer works best for achieving a smooth cream cheese mixture at low speeds.
- Springform Pan (18-20cm | 7.08-7.87 inch)
Ideal for forming the perfect cheesecake base; the springform feature makes it easy to remove the cheesecake without damage.
- Baking Sheet
Place this on the oven's bottom rack with boiling water to create a humid baking environment, ensuring a crack-free cheesecake.
Instructions
Step 1
Servings
Variations
Faq
- Why did my cheesecake crack?
Cheesecake can crack from either overbaking or cooling it too quickly. To prevent this, bake at the recommended temperature and let it cool gradually in the oven with the door ajar before refrigeration.
- Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work perfectly. Just blend and strain them as you would with frozen raspberries.
- How do I tell if the cheesecake is done baking?
The center should jiggle slightly when you shake the pan. It will continue to set as it cools down.
- How do I prevent my cheesecake from sticking to the sides of the pan?
Grease the sides of the pan lightly or use parchment paper to line it. A springform pan also helps with easy release.
- Can I freeze the cheesecake?
Absolutely. Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.
- How do I make a smooth raspberry puree?
Blend the raspberries thoroughly and then pass them through a fine-mesh sieve to remove the seeds for a silky texture.